Basic Pastry Dough
This is a tender crust great for pies or tarts. The addition of both wine and egg really help to make the crust tender.
1 Single Pie Crust
by Deborah Mele
2 Cups Flour
1 1/2 Sticks Unsalted Butter, Cut Into Pieces
2 Tablespoons Sugar
1 Large Egg, Lightly Beaten
4 Tablespoons Chilled Dry White Wine
Bring the butter to room temperature. Mix the butter and flour together just until crumbly. Add the sugar, egg and wine, mixing into a soft dough. Shape the dough into one or two balls, and refrigerate, wrapped in plastic wrap until ready to use.